The Archibald Dining Package 

Our Archibald Dining Package is available until 10 January 2021. 



Two courses $68
Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition 


Three courses $76
Nibbles + Main + Dessert + Ticket to the Archibald, Wynne and Sulman Prizes 2020 exhibition 



Ticket collection: Please make a note in your booking what time you would like to enter the Archibald exhibition and we will have your tickets ready to collect at the Chiswick at the Gallery host stand.


Please note a 10% surcharge is applicable on Sunday & public holidays.



We are once again thrilled to collaborate with finalists in the Archibald Prize exhibition for our Dining Package. Matt Moran and Head Chef Tim Brindley have created dishes inspired by their stories. Our second round of artists are Alex Thorby, Ramesh Mario Nithiyendran and Yoshio Honjo.   


As this year was so different to years gone past, with the upheaval of all our lives due to COVID, we wanted to find out what the artists did during lock down. 


Luckily for Alex Thorby, Will, whom she painted for Archibald, moved into her share house at the start of COVID…allowing unfettered access to her subject. This also meant she was now cooking for five people, two of those being vegetarians. So eggplant was often a go to in her house. Our chefs have created a delicious roasted eggplant with chickpeas and herb labneh in homage.


We asked Ramesh what food he could not live without…his reply “chocolate – dark but not too dark, 70%, all kinds, not too bitter!” So our chefs sourced some of the finest chocolate in the world from French chocolatiers Valrhona in Hermitage. Our chefs have created a decadent chocolate dessert finished with raspberry and pistachio. 


And finally, Yoshio, has painted one of Matt’s chef buddies, Adam Liaw in an amazingly vibrant tattoo style artwork. We asked Yoshio what were some of his favourite fruits and he told us strawberries. As summer is approaching strawberries are at their best. So our chefs have crafted a light and refreshing coconut sorbet with macerated strawberries and zesty finger lime. 


Rosemary focaccia, tomato pesto (vg)

     * Inspired by Jonathan Dalton


Barra-masalata, crispy bits  (df, nf)  






Roasted eggplant, fennel, chickpea, herb labneh (vg)
     * Inspired by Alex Thorby




Barramundi, heirloom tomato, chicory, garden basil (df, gf)

     * Inspired by Tianli Zu





Valrhona chocolate, raspberry, pistachio
     * Inspired by Ramesh Mario Nithiyendran 




Coconut, strawberry, finger lime  (gf, df, vg)
     * Inspired by Yoshio Honjo




Chiswick green salad (vg, gf)  12

Broccolini, lemon oil, soft herbs (vg, gf)  12

Crunchy chips, ranch dip, celery salt (v)  12